Chili in Nothing But Recipes Forum

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Chili

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BadgerinATL	Chili	Lead	[-]
Posts: 3943 November 6, 2009 12:47 PM Reply Quote More My Recent Posts	Tags : None Anyone have a good chili recipe? I may need to make some for a tailgate next weekend. Wisconsin Hockey: NCAA Champions 1973, 1977, 1981, 1983, 1990, 2006 Wisconsin Football: Big Ten Champions 1896, 1897, 1901, 1906, 1912, 1952, 1959, 1962, 1993, 1998, 1999 Green Bay Packers: NFL Champions 1929, 1930, 1931, 1936, 1939, 1944, 1961, 1962, 1965, 1966, 1967, 1996 "If I took a shit on a Gopher fan's head he'd brag about his sweet new hat." - ryebadger
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scoobs69		#1	[-]
Posts: 5998 November 6, 2009 3:43 PM Reply Quote More My Recent Posts	Oh my goodness, I don't know where to start. Much like the snowflake theory, no two batches of my chili are exactly alike. I don't think I've ever written down one of my chili recipes, but there are couple a basics I always follow. 1) meat, beans (red and black) and chopped onion ONLY. No green peppers, tomatoes or any other kind of veggies. No Noodles, or any other kind of pasta. 2) Tomato sauce and paste - cook it down. 3) Use beef broth, not water 4) Make a real dried chile paste with lots of roasted garlic, roasted onion, cumin, salt and fresh ground black pepper. I use Guajillo, Ancho and Chipotle chiles. And I make a LOT of it. 5) I brown cubed beef and pork. Chop Suey meat will work perfectly. 6) roughly chop two jalapenos (or 3 serrano) chiles and add it to the pot. Seeds and pods are optional. Remember, once you get the heat INTO the chili, you can't get it out. 7) Add more cumin, chili powder, chipotles en adobo, salt and black pepper to taste. 8) Tequila, bourbon, and beer are optional. 9) I have never lost a chili cook off. 10) I don't make my chili often, because it costs me more than $100 to make a batch. I make my dried chile paste ahead of time, store in fridge. I brown the onion in a bit of oil (remove and reserve), then brown the meat. (remove and reserve) Add the tomato paste and brown, add and stir-in the tomato sauce and cook down a bit. While it's cooking down, prepare the rest of the ingredients. Add the beef broth, beans, meat, onion, chopped green chiles, dried chile paste, and spices and bourbon/beer/tequila Simmer for 4 hours. Taste and re-season. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
Danofiveo		#2	[-]
Posts: 12744 November 6, 2009 3:53 PM Gobbz's biggest fan Reply Quote More My Recent Posts	Scoobs takes everything to extremes... 1 cup chopped carrots 1 cup chopped green pepper 1 cup chopped red pepper 1 cup chopped red onion 112 ounces (4 cans) of beans (use black, kidney, pinto, chili beans, any kind, just use 4 cans, 28 ounces each, drained) 1 1/2 pounds meat (for quick and easy, use half a pound of ground pork and one pound of ground sirloin) 1 tbsp chili powder (ancho, regular, whatever...) 1 tbsp cumin powder 1 chipolte chili, cut into small pieces or 1 large jalapeno, chopped small 1 tbsp white pepper, black ok too 96 ounces or so of crushed and diced tomatoes, mix them up 2 heaping spoonfuls of maiza, corn meal to thicken if needed 5 garlic cloves, chopped Brown meat in olive oil, set aside saute onion, peppers and carrots in garlic and olive oil, add spices, 7-8 minutes or so in the chili pot. Add meat...add tomato ingredients...add beans....add salt and pepper Stir and taste, if you want it really spicy, add more chipolte chili powder and/or chopped chipolte's from a can, very good stuff to have. Just made this up in my head, let me know how it tastes "What's wrong with the tradition you currently have of Gopher fans getting up and leaving?" Ulbian offering his suggestion on the Goof's new end of 3rd Quarter tradition at their High School Stadium...
litesrn		#3	[-]
Posts: 6446 November 8, 2009 7:38 PM Ed Nuttycombe Reply Quote More My Recent Posts	Carrots in chili? WTF is that about? Scoobs' recipe is close to my own, and BTW there is nothing wrong with making chili in a crockpot. We do it all the time - just allow about 10 hours on low. Every time he opens his mouth he lowers the sum total of human intelligence.
MT24		#4	[-]
Posts: 6046 November 8, 2009 7:57 PM Reply Quote More My Recent Posts	This is very basic and not a very spicy recipe (I have a few of those as well) but one that I have been using since college and it has been very well-received. The key is to season to taste, some like incredibly spicy and some like mild. 2 lbs. ground beef or turkey 4- 16 oz. cans kidney beans (use big cans for larger batch) 1- chopped green pepper 1- chopped red pepper 2- 15 oz. cans diced tomatoes 2- 15 oz. cans tomato sauce ½ onion (chopped or minced) Chili powder to taste Salt & pepper to taste Brown burger & drain oil. Put all other ingredients in large pot or slow cooker. Add browned burger & chopped/minced onion. Cover & simmer on a very low heat for 3-4 hours (stirring constantly). I find adding powder after simmering 3-4 hours is best. The flavors are pretty much blended & you get an idea of how much chili powder and salt & pepper to add. Add small amounts at a time and taste test to your liking. Last Edited By: MT24 November 8, 2009 8:00 PM. Edited 1 times.
76badger		#5	[-]
Posts: 393 November 9, 2009 7:32 PM Reply Quote More My Recent Posts	Olive Oil ½ teaspoon black pepper 1 pound chuck roast - cubed 2 cans beef bouillon 1 pound ground beef 3 cans tomato paste 1 pound ground pork 2 (3 ounce cans) chopped green chilies 5 large onions, chopped 3 Tablespoons chili powder 6 garlic cloves ½ teaspoon Oregano 2 green peppers, chopped 1 Qt beer - Dark gives it better flavor 4 red cayenne peppers, chopped 3 Tablespoons honey (I use 2 T honey and 1.5 T of molasses) 1 large can of Bushes chili beans-med. 2 quarts of seeded chopped fresh tomatoes 1 small can of Bushes chili beans-hot 2 Tablespoons ground Cumin Brown meat in about 2 tablespoons of olive oil. Add onions, garlic, green and red peppers, and tomatoes. Stir well. Add remaining ingredients, using only half the cumin. Heat and simmer for 4 hours, stirring occasionally. Enjoy with large amounts of beer and football.
Plazasauce		#6	[-]
Posts: 266 November 10, 2009 1:36 PM Reply Quote More My Recent Posts	We had a potluck in the office and one of the guys is Ethiopian - his wife made a lentil stew that was unreal! Secret is in the sauce which I found a variation of at one of the local stores. Lentil stew ain't chili but it's close, and you are cheating a bit buying a bottled sauce, but I tried this the other evening and it was great (and fast)! There were two at the local store - I would recommend the spicier! Cheers!
Danofiveo		#7	[-]
Posts: 12744 November 11, 2009 3:02 PM Gobbz's biggest fan Reply Quote More My Recent Posts	The problem with some of you Wisconsin boys is that you are narrow-minded and dense...no one is dissing the crock pot method of cooking, I am simply saying that simple chili should remain as such...SIMPLE...and certain recipes I see for chili take hours to make, thus making it not SIMPLE. Oh, and carrots in chili? See my first comment "What's wrong with the tradition you currently have of Gopher fans getting up and leaving?" Ulbian offering his suggestion on the Goof's new end of 3rd Quarter tradition at their High School Stadium...
buckyhasnoneck		#8	[-]
Posts: 700 November 11, 2009 5:49 PM Reply Quote More My Recent Posts	I like the Pork Cheek and Black-Eyed Pea Chili from Food & Wine magazine. It's not very spicy due to my wife's dislike of spicy food. It's a little time-consuming, so probably not a great choice for a tailgate. http://www.foodandwine.com/recipes/pork-cheek-and-black-eyed-pea-chili#
TxBadger		#9	[-]
Posts: 1484 November 16, 2009 12:39 PM Reply Quote More My Recent Posts	Beans in chili??? Get the rope......... Timster:"Drink until you like yourself" Okie Dokie ****************** Let's change health care of 85% of the people to give 15% of the population puts a new twist to the needs of the few outweigh the needs of the many. ****************** We'll add 47M people to the pool and lower costs... right now let's talk about that beachfront property just east of El Paso ============ Avatar by Myles
scoobs69		#10	[-]
Posts: 5998 November 17, 2009 6:19 PM Reply Quote More My Recent Posts	5-0, think of it as a good Sicilian red gravy. The longer you let it simmer, the more well rounded the flavor becomes. ...Or in the case of chili, the more complex and well rounded the flavor. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
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Timster96		#11	[-]
Posts: 10000 November 17, 2009 9:42 PM Loudmouth Bastard "Cold pizza is for assholes. If the delivery guy brought it cold, you'd kick him in the fucking nuts." Reply Quote More My Recent Posts	And scoobs, with both chili and the tomato sauces, I like to let it cool in the fridge or in a winter garage until cold and then reheat it before serving. It makes a major difference in flavor. I don't know the science, but I know it matters.
scoobs69		#12	[-]
Posts: 5998 November 18, 2009 9:17 AM Reply Quote More My Recent Posts	Entirely agree, timster. That extra time seems to let the flavor complexity blend together. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
pete schmitt		#13	[-]
Posts: 5110 September 18, 2011 7:39 PM Reply Quote More My Recent Posts	scoobs69 wrote: Oh my goodness, I don't know where to start. Much like the snowflake theory, no two batches of my chili are exactly alike. I don't think I've ever written down one of my chili recipes, but there are couple a basics I always follow. 1) meat, beans (red and black) and chopped onion ONLY. No green peppers, tomatoes or any other kind of veggies. No Noodles, or any other kind of pasta. 2) Tomato sauce and paste - cook it down. 3) Use beef broth, not water 4) Make a real dried chile paste with lots of roasted garlic, roasted onion, cumin, salt and fresh ground black pepper. I use Guajillo, Ancho and Chipotle chiles. And I make a LOT of it. 5) I brown cubed beef and pork. Chop Suey meat will work perfectly. 6) roughly chop two jalapenos (or 3 serrano) chiles and add it to the pot. Seeds and pods are optional. Remember, once you get the heat INTO the chili, you can't get it out. 7) Add more cumin, chili powder, chipotles en adobo, salt and black pepper to taste. 8) Tequila, bourbon, and beer are optional. 9) I have never lost a chili cook off. 10) I don't make my chili often, because it costs me more than $100 to make a batch. I make my dried chile paste ahead of time, store in fridge. I brown the onion in a bit of oil (remove and reserve), then brown the meat. (remove and reserve) Add the tomato paste and brown, add and stir-in the tomato sauce and cook down a bit. While it's cooking down, prepare the rest of the ingredients. Add the beef broth, beans, meat, onion, chopped green chiles, dried chile paste, and spices and bourbon/beer/tequila Simmer for 4 hours. Taste and re-season. Scoobs, this sounds awesome. Can you ballpark the amounts of the ingredients? Specifically, the amounts of spices, beef broth, and booze. Thanks. By the way, the tacos el pastor recipe is the fucking balls
AKA TAW		#14	[-]
Posts: 13267 September 19, 2011 6:45 AM Den Mother Reply Quote More My Recent Posts	I've got another, hotter version with corn instead of beans that will debut this fall. NOTE: All measurements are approximate. Fix this the night before the game and put on low heat in the crock pot all night. Put in heat retaining containers to take to the tailgate. Best if served in late October-November. RECIPE Brown 1 – 1 1/4 lb ground turkey; put in crock pot. Add: 1 medium onion, diced About the same amount of sliced celery 1 10 oz can RoTel diced tomatoes with green chilies 6 oz of tomato paste. Get the paste that sticks to the can out by pouring beer in the can, stirring, and add to crock pot. I prefer a dark beer. It usually takes about 2/3 of a bottle of beer. 15 oz can + 8 oz can of tomato sauce. Maybe add a little water if it seems too thick. Drink remainder of bottle of beer (there are sober people in India, after all) as you contemplate spices to add. If the Badgers are having a good year, this step might require a second beer. Good spices to use are: Bay leaf 2 t. of salt or to taste 1 T. or more of pepper, of various types 1/4 C of chili powder (this seems like really a lot when you do it, but when you taste it half an hour later, it seems too mild. Do NOT add more chili powder yet or you will add too much.) Let cook in crockpot on high for 45 minutes to an hour. Taste. Add more chili powder and maybe some red pepper flakes or other stuff in the cupboard. Pour a beer as you consider. Cook for another hour on high and taste again right before bed. Add additional spice if it seems like a good idea, keeping in mind that the spices get stronger over night. Consider the age of people at your tailgate, the various stomach issues they might have, and whether they sit in front of you at the game. Add 1 16 oz can of drained pinto beans right before bed. Turn crock pot to low. Cooking all night sets the flavors. Serve with various garnishes. I prefer shredded cheese and some good bread, but crackers do in a pinch. Goes well with beer. I wish I had a dime, for every bad time But the bad times always seem to keep the change Anyhow, I Love You - Guy Clark
noshbygosh		#15	[-]
Posts: 2370 September 20, 2011 7:01 AM Reply Quote More My Recent Posts	I personally do not like chili and would not normally comment, but TAW's recipe deserves special mention: 1 10 oz can RoTel diced tomatoes with green chilies Let's hear it for another faithful BTN subscriber! ****************** "Goldie: The only mascot who's been spayed." Monsignor, November 15, 2007
scoobs69		#16	[-]
Posts: 5998 September 26, 2011 9:38 AM Reply Quote More My Recent Posts	1) meat, beans (red and black) and chopped onion ONLY. No green peppers, tomatoes or any other kind of veggies. No Noodles, or any other kind of pasta. 2) Tomato sauce and paste - cook it down. 3) Use beef broth, not water 4) Make a real dried chile paste with lots of roasted garlic, roasted onion, cumin, salt and fresh ground black pepper. I use Guajillo, Ancho and Chipotle chiles. And I make a LOT of it. 5) I brown cubed beef and pork. Chop Suey meat will work perfectly. 6) roughly chop two jalapenos (or 3 serrano) chiles and add it to the pot. Seeds and pods are optional. Remember, once you get the heat INTO the chili, you can't get it out. 7) Add more cumin, chili powder, chipotles en adobo, salt and black pepper to taste. 8) Tequila, bourbon, and beer are optional. Quantities: 1-2 lbs cubed beef 1-2 lbs cubed pork I tend to side on the high side meat quantities - cut the meat down to 1/4" size 1 large can (24-36 ounces) of kidney beans (drained and washed). My next batch I'll be cooking my own dried pinto beans (about 24 oz. worth) 1 large can (24-36 ounces) of kidney beans (drained and washed). """""""""...dried black beans.... 2 large containers (48 ounces?) of unsalted or low-sodium beef broth or beef stock. 1 large can of crushed tomatoes or tomato sauce (about 24 ounces) - not the Italian seasoned variety. 1 small can of tomato paste - not the Italian seasoned variety. 2 large white onions roughly chopped and cooked down 4-5 garlic cloves, skins removed and (squashed with the side of the knife blade and finely minced) 2 - 3 jalapenos and/or serrano chiles - seeded and deveined. 2 - 3 canned chipotle chiles fresh ground cumin, salt, pepper to taste. The good thing about using canned beans, if you buy the Goya beans, they come seasoned with a little extra cumin, even if they're drained and rinsed. For the chile paste 4-5 ancho chiles - seeded torn into large flat pieces - toasted briefly on a flat griddle (don't burn) 4-5 guajillo chiles - seeded torn into large flat pieces - toasted briefly on a flat griddle (don't burn) soak the toasted chiles in hot water for 20-30 minutes - pour off the water and add the plump chile skins to a food processor or blender 4-5 garlic cloves - toasted on a flat griddle with skins on until splotchy black - remove skins to the food processor (with the soaked dried chiles) add: toasted garlic 1-2 TBSPNS of cumin 1 large roughly chopped white onion salt and pepper to taste might need to thin the paste out with a bit of beef broth so it blends smoothly Strain the paste through a wire mesh strainer to remove the chile skin bits. cook down the 2 large roughly chopped onions a bit - reserve. Brown the meat in small batches, reserve with onion. In a large pot (I use my Le Creuset) add tomato paste and cook down for 2-3 minutes over medium heat. Add the crushed tomatoes and cooked down for another 4-5 minutes to thicken. Add the cooked onions, browned beef and pork, beans (cooked dried beans if you're going to make your own), garlic, chile paste, chopped green chiles, canned chipotles, beef broth, 1 TBLSPN of ground cumin, salt and fresh ground black pepper. I might even add 1 can of dark lager (Sprecher Black Bavarian), or two shots of good tequila or bourbon, and let simmer for two hours. Taste and re-season. Let simmer for another 2 hours. Taste and re-season if needed. If you like to use chile powder, add to your taste. I prefer to add my own "chile powder ingredients" individually: ancho chile powder, chipotle chile powder, all spice, and cumin. I may add a small fresh cinnamon stick (removed before serving), a bit of dried thyme, fresh epazote and cilantro. I also like to side on the more is better with the garlic. I've gone as high as 2 heads of garlic, 1 roasted, 1 fresh. If you like a thicker chili, use less beef broth. If you like it a bit more soupy, add more. You can always add more then let the chili reduce, which will concentrate the flavors. The longer the chili simmers, the better. I think my next batch will also use some smoked beef ring sausage, chorizo and/or andouille. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
pete schmitt		#17	[-]
Posts: 5110 October 25, 2011 9:38 AM Reply Quote More My Recent Posts	scoobs69 wrote: 9) I have never lost a chili cook off. Took 2nd out of 26 in a cook-off two weeks ago thanks to your guidance, Scoobs. Appreciate the help. The guy who finished 3rd said he has won 6 cook-offs with his recipe. Minor gripe about cook-off: the winner pre-made bowls garnishing it with sour cream, cheese, a jalapeno, and a tortilla slice. Everyone else enjoyed the day, drank beer, and allowed everyone to flavor as they saw fit. That said, they made some damn good chili.
LeviBooth		#18	[-]
Posts: 10863 October 28, 2011 9:01 PM Reply Quote More My Recent Posts	scoobs69 wrote: 10) I don't make my chili often, because it costs me more than $100 to make a batch. $100.00? With Chop Suey meat? Where the fuck are you shopping?
SaguaroBadger		#19	[-]
Posts: 6982 October 30, 2011 5:40 PM Sully "Football Saturdays in Madison are holy days." Reply Quote More My Recent Posts	LeviBooth wrote: scoobs69 wrote: 10) I don't make my chili often, because it costs me more than $100 to make a batch. $100.00? With Chop Suey meat? Where the fuck are you shopping? He didn't specify how big his batches are. Maybe he's making a shit-ton of chili.
scoobs69		#20	[-]
Posts: 5998 November 1, 2011 7:45 AM Reply Quote More My Recent Posts	pete schmitt wrote: scoobs69 wrote: 9) I have never lost a chili cook off. Took 2nd out of 26 in a cook-off two weeks ago thanks to your guidance, Scoobs. Appreciate the help. The guy who finished 3rd said he has won 6 cook-offs with his recipe. Minor gripe about cook-off: the winner pre-made bowls garnishing it with sour cream, cheese, a jalapeno, and a tortilla slice. Everyone else enjoyed the day, drank beer, and allowed everyone to flavor as they saw fit. That said, they made some damn good chili. Kick ass. Levi - The $100 also comes from buying numerous bags of dried chiles. While my chili always seems to use guajillo and chipotle, there are many times I also throw in Ancho, New Mexico, Cascabel, Pasilla, Mulato, and/or puya. They all add a different flavor and heat profile. Using them in different combinations changes up the flavor complexity. They can be anywhere from $5 to $7 per bag. A $5 bag of Anchos gives you a LOT of Ancho chiles. For the more rare chiles (like the Puya, a $7 bag doesn't necessarily get a lot of chiles). I can spend anywhere from $30-50 on dried chiles alone, but that's because I can use a LOT of dried chiles. Another $30-$40 on meat (get the good stuff, and a LOT of it; it makes your chili that much better). No, I don't always buy chop suey meat, I simply said it will work. For some people, it's easier to use than buying a whole pork roast and chopping it up yourself. And yes, Sags. I end up making a lot of chili. While it's good the day I make it, it's even better a day or two or three later. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02 Last Edited By: scoobs69 November 1, 2011 8:11 AM. Edited 2 times.
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